Fake It Til You Make It: Chocolate Crescent "Croissants"

As a gal who loves my trips to Paris, I can safely tell you these are NOTHING like the real deal French croissant. 

But, this easy peasy Chocolate Crescent Croissant recipe will thrill your kiddos when they want a breakfast that is beyond a bowl of Cheerios or a Pop-Tart and when you just want to enjoy your cup of coffee without measuring, whisking and/or making a big breakfast production.

A tube of crescent rolls is a great thing to have on hand. They can turn into so many lovely things.

This recipe is so easy. Definitely enjoy them warm from the oven.

Chocolate Crescent Croissants

(Makes 8)

1 8 count Pillsburry Original Crescent Rolls (8 count)
1/3 cup  semi-sweet mini chocolate chips, divided (About 2 tsp. per crescent roll triangle)

For the icing:
3/4 cup mini or regular semi-sweet chocolate chips

1 6.5 by 6 inch plastic sandwich bag with a zipper seal

Optional: Powdered sugar to serve.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat baking mat.

Open package of crescent roll dough and unroll it. Separate the dough into 8 triangles by following the perforations.

Sprinkle mini chocolate chips (about 2 tsp per triangle) evenly over the dough triangles. Starting with the wider side of the triangle. Roll the triangles into crescents. Line up prepared crescents evenly onto prepared baking sheet.

Bake about 12 minutes, or until golden brown.

Remove tray to a cooling rack.

Meanwhile, place 3/4 cup mini or regular chips into a microwave safe bowl. Melt at 30 second intervals. Stir. Repeat until fully melted (about a minute and a half).

Swiftly, spoon the melted chocolate into a plastic sandwich bag. Seal the bag. Using a kitchen shear, cut a corner off the bottom of the bag so that you can pipe the melted chocolate on top of each baked crescent in the swirly design of your choice. Dust with powdered sugar if desired. Serve warm!

Ain't No Party Like a Pigs in the Blanket Party

Sometimes a little low brow snacky poof is all you need to keep your party guests happy. Proof: Pigs in the Blankie. That's how I say it. Deal with it.

Yes, mini hot dogs wrapped in some puffy pastry dipped in a yummy mustard win the hearts of young and old, rich and poor, food snob or junk food afficionado pretty much every time. I never have leftovers of this fine delicacy.

Make this for your people, and they will be happy.

This is a bit of cooking for dummies. I mean there are literally two ingredients.

But there are ways making pigs in the blanket can go haywire. I do recommend lining your baking sheets with parchment. Also, the recipe says up to 15 minutes but if your baking sheets and/or the dough are chilly willy it may take a bit longer. I have baked these for up to 18 minutes because my house and baking sheets are often arctic in temperature.

You may prepare these a few hours in advance and just bake them as your party gets started. That's how I do.

I always have to put out a bowl of ketchup with them, too, since we have a lot of kiddos in the extended fam and kiddos love their ketchup. Here's a look at the final product joined by my fab popcorn chicken.

Pigs in a Blanket
(Makes 48)
From pillsbury.com

2 cans (8oz each) Pillsbury crescent rolls
2 8-packs of hot dogs

Preheat oven to 375 degrees.

Cut each hot dog into thirds.

Line two baking sheets with parchment paper.

Unroll cans of dough.

Separate dough into 16 triangles by following the perforations on the dough. Using a knife or a pizza cutter, cut each triangle of dough into three smaller triangles.

Place hot dog on end of dough trial. Roll up. Place onto prepared baking sheets. Repeat to get 48 rolls.

Bake 12 to 15 minutes or until dough is puffed up and golden. Flip the baking sheets halfway through the baking time.

Serve with mustard and ketchup or cheese dip!